Name: Kabuli palaw
Yield: 6-8
Cuisine: Afghanistan
Ingredients: 3 cups basmati rice; 2 lb (900 g) lamb shoulder, bone-in; 2 onions, sliced; 1/4 cup oil; 3 carrots, julienned; 3/4 cup raisins; 1/4 cup slivered almonds and pistachios; 3 tbsp sugar; 1 tsp cumin; 1 tsp ground cardamom; Salt, black pepper

Where it comes from

Kabuli palaw is associated with Kabul and is served at gatherings across Afghanistan and by Afghan communities worldwide. Rice is cooked in the lamb broth with warm spices like cardamom and cumin.

Explore the cuisine of Afghanistan.

Recipe

Make Kabuli palaw at home

Serves 6-8Time 2 hours 30 minutes

Ingredients

3 cups basmati rice
2 lb (900 g) lamb shoulder, bone-in
2 onions, sliced
1/4 cup oil
3 carrots, julienned
3/4 cup raisins
1/4 cup slivered almonds and pistachios
3 tbsp sugar
1 tsp cumin
1 tsp ground cardamom
Salt, black pepper

How it's made

Brown the onion in oil, add the lamb and cook until browned.
Add water to cover, salt and pepper and simmer 1 1/2 hours until tender; reserve the broth.
Soak the rice 30 minutes, boil until partly cooked and drain.
Mix the rice in a pot with 2 cups of the broth, cumin and cardamom, and steam 25 minutes.
Fry the carrots in oil with sugar until glossy and soft; add raisins until plump.
Pile the rice on a platter with the lamb on top.
Top with the carrots, raisins and nuts.